Khai Jiao Moo Sab
MincedPork Thai Omelet This is aquintessential Thai dish eaten by all Thais. It’s an aerated seasoned omeletthat’s deep-fried in oil which gives it density, heft and a unique crispness.It’s like a crispy savory eggy cloud that pairs perfectly with warm jasminerice and sriracha. It’s kind of like a Thailand bologna sandwich—we all eat itand it’s always satisfying. I have a plain version of Thai Omelet (Khai Jiao), and this version is a greatvariation with pork and scallions.
Ingredients
MAKES: ONE 8-INCH(20-CM) OMELET
- 2 eggs
- 2 oz 57 g groundpork (ideally coarsely ground)
- ½ tsp fish sauce
- ½ tsp Thai soybeansauce
- ½ tsp msg
- ½ scallion thinlysliced
- ½ cup 120 ml canolaor other high-temperature cooking oil (see Pro Tip)
- Pinch white pepper
Instructions
- Crack the eggs in amedium bowl and whisk with a fork for about 30 seconds, until the whites andyolks are evenly mixed.
- Add the pork, fish sauce, soybean sauce, msg andscallion.
- Continue to whisk for another 30 seconds, until the ingredients areevenly distributed and the eggs are pale yellow and fluffy.
- Heat a wok or 8- to10-inch (20- to 25-cm) skillet over high heat.
- Add the oil to the pan and heatuntil it reaches about 375°F (190°C).
- Pour in the egg andimmediately reduce the heat to medium.
- The egg will start to bubble; don’t popthe bubbles or push them down.
- Carefully spoon some of the hot oil over the topof the omelet, to get the center to bubble up and cook evenly.
- When the entire bottomis a deep golden brown, carefully turn the omelet over, making sure not topress it down—you want to encourage expansion.
- Continue to spoon oil over thetop until it’s evenly deep golden brown and set.
- Remove the omelet to awire rack and allow it to drain excess oil for about 30 seconds.
- Serve hot witha sprinkle of white pepper.
Notes / Tips / Wine Advice:
Pro Tip:
You’re going tohave to resist your urge to use less oil or you’ll end up with a flat, limpomelet.
